• Kim Tomassi

SALMON TERIYAKI WITH GREEN BEANS & SWEETCORN RICE

Updated: Jun 24

Serves: 4

Prep: 10 mins + 1 hr

Cook: 15 mins

Nutrition per serving:

Kcal – 507

Fat – 19g

Carbs – 40g

Protein – 45g


WHAT YOU NEED

  • 4 salmon fillets (5 oz. / 150g each)

  • 5 oz. (150g) green beans, frozen

  • 1 cup (150g) sweetcorn

  • 3.5 oz (100g) brown rice

  • 2 tbsp. sesame seeds

  • 1 tbsp. sesame oil

For the Sauce:

  • 8 tbsp. soy sauce

  • 3 tbsp. maple syrup

  • 1 tbsp. lime juice

  • 4 tbsp. grated ginger

  • 2 garlic cloves, grated

WHAT YOU NEED TO DO

  • Make the marinade by mixing all the sauce ingredients together. Season with salt and pepper.

  • Cut the skin off the salmon then rinse, dry and marinate in the earlier prepared sauce for 1 hour.

  • In the meantime, cook the rice according to the instructions on the packaging. Add the green beans to the cooking rice 4 minutes before the end of cooking, then drain. Next add the sweetcorn and mix well.

  • Preheat the oven to 450F (230C). Place the salmon into an oven proof dish leaving the marinade aside. Bake for 8-10 minutes and 3 minutes before the end of baking sprinkle with sesame seeds.

  • Transfer the marinade into a small saucepan and heat until it thickens, then mix in the sesame oil, take off the heat and set aside.

  • To serve, divide the rice and salmon between plates, then drizzle with the teriyaki sauce.


KEY BENEFITS OF GREEN BEANS

Green beans are crunchy and chewy and full of dietary fibre, offering up to 13% of your daily fibre requirement. They are Loaded with Vitamin C. Just one cup of green beans offers 27% of your daily recommended dosage of Vitamin C. They Contain a Healthy Dose of Iron. Iron is essential in maintaining healthy red blood cell counts and to fight fatigue. They Protect Your Heart from Cardiovascular Disease.

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